4. Once the oil is hot enough, add the chunks of Tofoo to the pan and turn until golden brown.

5. Teriyaki time. Add 10 tablespoons of soy sauce, 3 tablespoons of rice wine vinegar, 10 tablespoons of water and a teaspoon of ginger to a pan. Mix them all together, and then add a tablespoon and a half of agave nectar.

6. Place pomegranate seeds into a sieve and press a teaspoon into it letting the juices drip into the pan.

7. Add the mint and the Tofoo and mix together.

8. Place the Tofoo on a bed of rice.

9. Garnish with pomegranate and tuck in!

The Tofoo Co. has teamed up with online publisher Mob Kitchen to create this delicious Teriyaki Tofoo recipe. Try it for your next meat-free Monday dish!